SRP Rifts: The Au Lait Cafe (totally open)

[fukensploogin]

The Au Lait Cafe is kind of like the Restaurant at the End of the Universe: it's always right before closing time, and you never know who will show up. It exists in a RiftSpace in SRPland, and at any moment a Rift will open inside the cafe and deposit some poor hapless soul from any SRP into line, waiting to order their mocha. A rift is a rupture in the space/time/message board continuum.

(So, if you got a hella fly sexy motherfucker wasting away in a dead thread, drop 'em in line with everyone else and see what kinds of sparks fly!)

No violence. Arguments will be settled by burnination at the hand of trogdor.

 

[gagonthis]

*flexes his one magificent beefy arm to lend credence to Fuken's statement*

 

[chronicle_tenko]

Ooh so Sagat or Egon, or Chex can just walk right in huh? Awesome.

 

[VickyCummings]

so this is a place for lost or forgot srp characters to come and get a fresh start?

 

[chronicle_tenko]

Or something like that. Mayhaps it's a free form place. Though i can see Coin spending a lot of time here. I loved typing cockney.

 

[Maid of Marvels]

Wishing you well.

 

[fukensploogin]

bizzump

So, yeah, the Au Lait Cafe is totally open to everyone. Bring back all those super-sexy characters. See who else you can get 'em in bed with.

Tommy from https://forum.literotica.com/showthread.php?t=448672 will be making your drinks this evening.

 

[fukensploogin]

Tommy taps his fingers on top of the espresso machine. He sips his coffee. He's wondering if anyone will ever wander in, because he'd really like to make some cappuccinos right about now.

 

[Blase]

My online persona, Blase

*Suddenly appears just below the ceiling and crashes to the floor in a heap*

"^%*&$! spacetime rifts! I hate 'em!"

"Hey, there's cappuchinos!"

*Jumps up and goes over to take a seat at the bar*

"Hi, I'm Blase, a wingless bird with hairy feathers!"

"No...wait. Something not quite right there..."

*Shakes his head in an attempt to dispel the symptoms of rift-induced synaptic disconnect*

 

[fukensploogin]

Tommy is jostled from his dozed-off state by a rift appearing in the ceiling and a man falling out of it. That's odd, he thought. Usually they come through the door.

"Hey, I'm Tommy. I bet a cappuccino with an extra shot will help clear your head right up." Blase still looked a little confuzzled, so Tommy went about loading the portafilter with coffee grinds, sliding it in the espresso machine, steaming a small pitcher of milk as the shot pulled. He flipped off the shot at the appropriate moment to get a perfect triple shot, and shut off the steam wand. He dropped the shots into a large porcelain mug and then poured the fresh milk-foam on, making a ridiculous fancy rosette pattern atop the cappuccino.

"Here ya go, buddy. First time here, it's on the house."

 

[Blase]

"Hey, thanks, pal!"

"I think all I have are Altairan dollars, anyway."

"Got my towel right here, though!"

*Produces a towel from somewhere and drapes it over the adjoining stool*

"So."

*Looks around at the bar, empty except for himself and Tommy*

"A little slow tonight?"

 

[fukensploogin]

"Ha. Try since I opened this place. 'Course, the hands on the clock never move. We're right by a major nexus point, you'd think there'd be all kinds of crazy people coming through."

A rift opened in the ceiling again. Tommy's eyes went up to it, wondering where it led. "Most of the time, the rifts just appear but nobody comes through. Sometimes I want to run through 'em, just to see where they go, but then I worry that as soon as I do that, helluv customers will show up."

 

[Blase]

"Well, tell you what. I'll hang out for awhile."

"Maybe between the two of us, we'll achieve some sort of critical mass."

"Are there any bagels?"

 

[fukensploogin]

Suddenly, a whole mess of bagels falls out of the Rift, and the Rift closes. There's poppyseed, raisin, blueberry, chocolate chip, egg, plain, and a lot Tommy couldn't positively identify, along with little plastic single-serving dishes of cream cheese.

"Huh. Never thought of asking for stuff," Tommy said.

 

[Blase]

"Hmmm...I get the feeling that may not work the same way every time."

"Chocolate chips are good, though."

 

[CursedVixen]

I'm more of a white mocha with two add shots kinda person.

Hm. Oh well!!

 

[chronicle_tenko]

I'm more of a white mocha with two add shots kinda person.

Hm. Oh well!!

*The drink spills slightly as it falls from a distance of four inches onto the counter.

The foam slops to the left as the liquid shakes. Torani botttles begin lining up along side the drink in multiple flavors. Butterscotch, Peppermint, Chocolate, Raspberry, Vanilla, the list goes on and on. after almost a hundred bottles liquers begin appearing.*

I speak from the corner. I think clarification is a good thing. *Sipping my sumatran coffee.*

 

[CursedVixen]

Laughing. Clarification, you call it, eh? Hmmm. I've actually been teased about occasionally needing those two extra shots, but when you're workin' without sleep, those two extra shots do wonders.

And Verona is better than Sumatra.

 

[fukensploogin]

Generally been trying to stick to tea myself.

*Dunks tea bag in boiling hot water* Mmm... the first flush of teas from Darjeeling province just arrived....

Re-clarifications: Coffee beans from the isle of Sumatra, when roasted properly, will give you a wonderfully smooth cup o joe, with a nice nutty afterthing going on.

Verona... didn't know they grew coffee in Italy, unless you're referring to some kind of Italian Roast, which is generally quite dark (though no French, mind you), and could, hypothetically, be made with Sumatran beans.

How's that for coffee snobbery?

 

[CursedVixen]

Well. Let's get this coffee snobbery argument on the road then, shall we? If you've completed what's called a coffee passport, this conversation might be different...

Sumatra is obviously an Asia / Pacific coffee. Unless it's processing method is semi-washed there wont be that extra bold, earthy classification. I'll admit that it's a smooth, full bodied, coffee, I'm just not one for subtle herbs and spices in my coffee.

Caffee Verona is actually a multi-regional coffee. It's blended with Latin American and Asian/Pacific coffees with around 20% Italian Roast for added depth and sweetness. There is a little kick to it, which is why I like it, but it's velvety smooth and all the ingridients are so well blended that no one overpowers the other. Unlike Sumatra, in which the Indonesian herbs tend to be the most exuberant.

And if it's strong coffee you like, Gold Coast Blend is defintely a winner. It's another multi-regional that's classified as extra bold and elegant. It's also accented with an Italian Roast for a hint of sweetness. Personally? It's a bit strong for me.

And tea is good too. Passion Tea Lemonade with Melon? To die for. My absolute favorite. I must have one every day - but not for the purpose of caffine. Just for the flavor...

 

[chronicle_tenko]

Coffee snobbery? I fail. But I'll try.

Also sumatran beans while usually classified a dark roast are not always thusly they carry more caffiene than most of their other ilk. I normally like a more bitter taste in what I drink and eat, so it works for me and I enjoy it.

As for coffees with a Kick, Yukon Kicking Horse. I know it's organic and it's sold in my supermarket but not in pretty much any other I go to. It's an odd little bag and I buy it for my grinder when I have 20 hour days going on. Other than that All I can tell you is it's strong stuff, but I'll look up this Gold Coast from my supplier.

As for blends I've not liked them a lot, they don't seem to work well with me, but I have a poor sense of taste so who am I to talk. I use a bodum, (or french press if we're not using brand names to identify things) to do my coffee up, though I have a percolator as well. I think that helps the flavor.

Each day I have at least two cups of coffee, that's about it.

As for clarification I was talking about the shots. What flavors are you putting in your mocha. the bottles are becoming overwhelming.

 

[CursedVixen]

Haha. I think you did fairly well - seeing how you're up against two people who work at coffee shops. Or coffee house chains, rather. LoL. But don't be intimidated - I've only been workin' about a year.

For Asia / Pacific, Sumatra is what we sell the most of. For multi-regional it depends, but it's usually Verona or Gold Coast. And still sometimes it's Espresso Roast. We usually don't sell Kona Coffe - which is hecka exspensive, but when we do people buy it like crazy. Because it's exotic.

I don't care, haha, cause I don't like just regular brewed coffee. Sounds weird, huh? One cup o'joe a day is good for me. Sometimes. With cream. And sometimes sugar. Personally? I'm a latte kind of person. Like I said - White Mocha (iced or hot) with as many added shots as I need. Which can range from decaf to 5. And then tea. Tea is great. Especially for the afternoons.

At night when I'm not planning to be up (which hasn't been lately), I've just concoted the greatest thing in the world. Lemonade with classic sweetener and melon sweetener. I love it.

 

[chronicle_tenko]

I really like my coffee. I've never been Hired at a coffee shop though. And I've applied at pretty much every one.


Mind you I have NEVER seen a male barista, who wasn't the manager or owner so maybe there is that.

 

[CursedVixen]

LoL. I'll admit. I work at Starbucks. (Shut up Tommy). LoL.

That doesn't seem to be a problem where I live. You see, the motive of Starbucks revolves around conveinance. So that's why there's one around every corner: you should never have to turn around to get to one. And in my area we've opened up probably 15 in about a 10-20 mile radius; which means we've been holding a lot of job fairs and we've hired soooooooo many new people, and we've had to train sooooooooo many new people.

It's a pain in the butt.

 

[fukensploogin]

<~~~~~ male barista

actually, i'm my store's drink specialist, which is just a fancy title for a barista who's also responsible for training new people how to make drinks. fortunately, most of those new people are attractive young women, at least lately, so life has been pretty good on that front.

of course, training new baristas at my shop is fairly intense. you have to know when to shut of the espresso flow, how to properly steam milk, all these different recipes. we don't have any buttons on the machine to make it pop out a vanilla latte automatically. instead, you put vanilla syrup in the cup, drop in the fresh espresso, swirl 'em together and pour your milk on. that's extra love you can't get from a machine. sure it takes an extra minute, but if you have an extra-friendly barista chatting away and keeping things interesting, nobody notices, or cares.

and the other side of that, of course, is how much pleasure can you really get out of someone saying that their drink is really fucking great, if you didn't really do anything except push a couple of buttons to make it?